This superb recipe for Easy Sautéed Mushrooms proves that simple doesn’t mean boring. Mushrooms coated in silky garlic butter – true perfection!
For an easy midweek meal, serve with simple, Baked Chicken Thighs and Mashed Potatoes.
These mushrooms are perfect as a side dish or as a topping for anything from steak to chicken, to baked potatoes.
I’ve had people call me to ask me for the recipe years after trying them! They’re that good!
Ingredients For Sautéed Mushrooms
Why This Recipe Works
- Starting with olive oil and finishing with butter allows you to cook with higher heat while adding flavor with the butter at the end.
- Using salted butter adds extra taste.
- Using fresh herbs and seasoning packs it with flavor without complicating the dish
What Mushrooms Are Best
For this recipe, I find Baby Bellas or Cremini (UK Chestnut Mushrooms) work best as they have a deeper flavor than white mushrooms.
That said, if white mushrooms are your thing – go for it!
Not Just a Side Dish
These Mushrooms are great on burgers, steak or even in a grilled cheese sandwich!
Step By Step Instructions
In a large skillet, heat 2 tablespoons of olive oil. Add mushrooms and toss to coat with the oil. Once coated, spread the mushrooms into a single layer.
Once coated, spread the mushrooms into a single layer.
Cook for without stirring until the mushrooms brown on the edges and reduce by half. Stir and until mushrooms are fully cooked.
Add the garlic and cook until fragrant.
Reduce heat to medium-low, add the butter and parsley cook for 3-4 more minutes, stirring frequently, until the butter is melted and coats the mushrooms.
Remove from heat, serve and enjoy!
For Best Results
- To clean the mushrooms, use damp paper towels to remove any dirt. Cleaning mushrooms with water will waterlog them. They’ll absorb water and won’t brown when sautéed.
- Don’t overcrowd the pan. Mushrooms should cook in a pan big enough for the mushrooms to sit in a single layer without crowding. Overcrowding will cause the mushrooms to steam and release water instead of sautéeing.
- Don’t skimp on the oil. Because mushrooms are so absorbent, they’ll absorb oil quickly may burn if there’s not enough oil in the pan. Keep an eye on them when cooking. If the pan dries out, add more oil.
- Do not be afraid to turn up the heat! When sautéeing mushrooms, they need to sear (not steam) to get the best flavor. Olive oil has a high smoke point so it won’t burn like butter. This allows cooking at a higher temperature so the mushrooms can brown. I use medium-high heat, but it depends on the stove.
- Let them sit. To get caramelization, its best to let the mushrooms sit in the pan without stirring. When the mushrooms have reduced by half and start to get golden edges, it’s time to stir and add the butter then let them sit without stirring again for two more minutes.
Recipe Variation
Not a fan of Garlic? Make this recipe with minced shallots instead!
Make Ahead Instructions
Sautéed mushrooms can easily be made ahead. Just cook as instructed, once cooled chill in the fridge and reheat when needed.
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Let’s Make
Easy Sautéed Mushrooms
Ingredients
- 3-4 tablespoon olive oil
- 1 lb Cremini/Baby Bella Mushrooms cleaned and sliced
- salt & pepper to taste
- 1 tablespoon salted butter
- 4 cloves of garlic medium-sized
- A good handful of fresh parsley or fresh herbs of your choice
Instructions
- In a large skillet(big enough for the mushrooms to fit in a single layer without crowding), heat 2 tablespoons of olive oil over medium-high heat. Add mushrooms and toss to coat with the oil.
- Once coated, spread the mushrooms into a single layer.
- Cook for without stirring for 4-5 minutes (until the mushrooms brown on the edges and reduce by half – if the pan starts to look dry, add more oil). Stir and cook for 2 more minutes without stirring until mushrooms are fully cooked.
- Add the garlic and cook until fragrant being careful not to burn (about 30 seconds).
- Reduce heat to medium-low, add the butter and herbs and cook for 3-4 more minutes, stirring frequently, until the butter is melted and coats the mushrooms.
- Remove from heat and serve immediately.
Tips + Notes
- To clean the mushrooms, use damp paper towels to remove any dirt. Cleaning mushrooms with water will waterlog them. They’ll absorb water and won’t brown when sautéed.
- Don’t overcrowd the pan. Mushrooms should cook in a pan big enough for the mushrooms to sit in a single layer without crowding. Overcrowding will cause the mushrooms to steam and release water instead of sautéeing.
- Don’t skimp on the oil. Because mushrooms are so absorbent, they’ll absorb oil quickly may burn if there’s not enough oil in the pan. Keep an eye on them when cooking. If the pan dries out, add more oil.
- Do not be afraid to turn up the heat! When sautéeing mushrooms, they need to sear (not steam) to get the best flavor. Olive oil has a high smoke point so it won’t burn like butter. This allows cooking at a higher temperature so the mushrooms can brown. I use medium-high heat, but it depends on the stove.
- Let them sit. To get caramelization, its best to let the mushrooms sit in the pan without stirring. When the mushrooms have reduced by half and start to get golden edges, it’s time to stir and add the butter then let them sit without stirring again for two more minutes.
Nutrition Information:
Sophie says
This was delicious! Mushrooms are probably the most under-rated ingredients, you name a dish and they can be used in them. Sauteed mushrooms are a nice snack for the evening and pair it up with a glass of red wine and there you have it the perfect evening.
Sophie
Erren's Kitchen says
Sophie, I totally agree! 😉
Anita says
I made this it was yummy thanks for sharing
Erren's Kitchen says
Glad you enjoyed this recipe Anita 🙂
Tammy says
Made these for our steaks last night. Just perfect! Thank you! 🙂
Erren's Kitchen says
Yum, they are a great accompaniment with steak 🙂